Red Velvet Whoopie Pies

Nothing says Valentine’s Day dessert quite like red velvet. It seems that it was created specifically with this holiday in mind. Although many variations of red velvet are sold year-round, Valentine’s Day is the perfect time to dust off the red velvet recipes and let them shine! Back in the fall I made red velvet cupcakes (which far surpassed any I have found in bakeries!) and naturally I wanted to do another spin on red velvet with Valentine’s Day approaching. Cue the whoopie pie!

I’ve mentioned before that I grew up eating the chocolate cake and white filling version of whoopie pies known as “gobs” in the Pittsburgh area, but I love all of the variations that have sprouted up in recent years. There’s pumpkin, s’mores, and a whole host of others. The possibilities are limited only by your imagination!

In honor of Valentine’s Day, red velvet whoopie pies were in order. They are fluffy, a little chocolatey, a deep, gorgeous red, and filled with sinfully sweet cream cheese frosting. Truly dreamy.

Directions:

1. Position a rack in the center of the oven and preheat the oven to 350 degrees F. Line two baking sheets with parchment paper; set aside.

2. Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl; set aside.

3. In the bowl of a stand mixer with a paddle attachment, beat together the butter, shortening and both sugars on low speed until just combined. Increase the speed to medium and beat until fluffy and smooth, about 5 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla and the red food coloring and beat until just blended.

4. Add half of the flour mixture and half of the buttermilk to the batter and beat on low until just incorporated. Scrape down the sides of the bowl. Add the remaining flour mixture and remaining ½ cup buttermilk and beat until completely combined.

5. Using a spoon (or a medium cookie scoop, which is what I used), drop a tablespoon of batter onto one of the prepared baking sheets and repeat, spacing them at least 2 inches apart. Bake one sheet at a time for about 10 minutes each, or until the cakes spring back when pressed gently. Remove the baking sheet from the oven and let the cakes cool on the sheet for about 5 minutes before transferring them to a rack to cool completely.

6. While the cakes are cooling, prepare the filling... In the bowl of a stand mixer with the paddle attachment, beat together the cream cheese and butter on medium speed. Add the sugar and beat on low speed until combined. Add the vanilla and increase the speed to medium-high; beat until creamy and smooth, about 4 minutes.

7. To assemble: Spread the filling onto the flat side of one cake using a knife of spoon. Alternatively, you can use a pastry bag with a round tip (I used a #12 Wilton tip) to pipe the filling onto the cake. Top it with another cake, flat-side down. Repeat with the rest of the cakes and filling.

Storing: Assembled whoopie pies can be stored in an airtight container for up to 3 days. If you need to stack layers, place a piece of wax paper between layers.

I am so excited you posted this! I was thinking of making red velvet cake pops for Valentine’s Day (but I can’t seem to find sucker sticks last minute), but now these are what I will make! now if only I can make them heart shaped….

I know this is a few months past due but for sucker pops go to Michael’s. I found all the supplies I needed to make cake pops at Michael’s. (I’m sure you have already found a solution, but i thought just in case you hadn’t i would post)

I really should make these for my Hubby’s family as they all LOVE red velvet cake (I personally have gotten a little sick of it from eating this and only this for every birthday and special occasion for the past 7 years…), but this might be a nice new change! Thanks!